JP2014520558A - Composition - Google Patents

Abstract

  A frozen confectionery product comprising a particulate composition having a flavorant, a flavor enhancing ingredient, a core containing a colorant or other beneficial ingredient, and one or more coatings surrounding the core, the coating comprising: Said product which is gelatin, fat or wax, ethylcellulose or a mixture thereof.

Description

  The present disclosure relates to frozen confectionery products, particularly ice cream, sorbets or confectionery having a high water content (ice confectionery) as ice, and more specifically, the present disclosure relates to flavor or taste enhancing ingredients, colorants or other The confectionery contains a particulate composition for incorporating beneficial ingredients into the confectionery.

  Particulate compositions that incorporate flavor and taste enhancing properties into consumer products are known in the art. They have a variety of uses. They may be used to encapsulate and separate the ingredients from the confectionery base, which avoids any instability or incompatibility problems that would have arisen if they were simple admixtures Because. Alternatively, they may be used to control the release of flavor from the consumer product in order to achieve the desired flavor effect. Alternatively, they may be used to introduce attractive and / or functional colorant effects into the product.

  Incorporation of such particulate compositions into frozen confectionery products can represent a unique problem for formulators. Typically, during the preparation of frozen confectionery, the particulate composition can be subjected to extreme temperatures as a result of the pasteurization and freezing steps, as well as subjected to high shear forces in the mixing and extrusion steps. During manufacture, transportation and storage, it is important that the ingredients contained in the particulate composition remain intact and do not leak into the surrounding frozen confectionery product, especially when those ingredients contain colorants.

  Provides a particulate composition that can be incorporated into frozen confectionery and stored therein for the life of the product without unacceptable leakage of flavorants, colorants or any other encapsulated beneficial ingredients The need to do remains.

  In a first aspect, a frozen confectionery product comprising a particulate composition comprising a flavorant, a flavor enhancer component, a core containing a colorant or other beneficial component, and one or more coatings surrounding the core. Wherein said coating provides said product comprising gelatin, fat or wax, ethylcellulose or mixtures thereof.

  Any type and grade of gelatin may be suitably used in accordance with this embodiment, including, for example, bone or skin derived gelatin, in some embodiments from bone. Modified gelatins may also be used including, for example, metaphosphate gelatin, hardened gelatin (eg treated with a cross-linking agent such as formaldehyde), heat treated gelatin and others. The bloom strength of the gelatin used may vary greatly and may preferably be in the range of 0-300, especially 10-300.

  According to this embodiment, the fat or wax used in the coating may have a melting point at which it softens or melts in the mouth, for example around 30-35 ° C. Fat is a material containing lipophilic fatty acid residues such as triglycerides, diglycerides, monoglycerides, phosphatides and sucrose fatty acid polyesters. In particular, the fat may be a triglyceride. More specifically, the fat may be fully saturated palm oil, palm kernel oil, coconut oil. The wax may be carnauba wax.

Any type or grade of ethylcellulose useful in film or coating preparations may be used in this embodiment.
The coating may contain other optional excipients typically included in capsule coatings including fillers, plasticizers, bulking agents and the like.

  The level of coating material may vary from 0.5 to about 50% by weight based on the total particulate composition. More specifically, when the coating comprises ethyl cellulose, 1-30% by weight of the material in the coating, more specifically 3.5-30%, even more specifically 5-20%, even more specifically. Typically 5 to 10% by weight is used. When the coating contains fat or wax, it is typical to use 0.5-50% by weight of the material, more specifically 15-30%, even more specifically 20-30% by weight. When the coating contains gelatin, it is typical to use 0.5-50% by weight of the material, more specifically 15-30%, even more specifically 20-30% by weight.

  As mentioned above, the particulate composition may contain one or more coatings, and each coating may contain one or more of gelatin, ethylcellulose and fat or wax.

  The coating may be applied to a core containing beneficial ingredients that are desired to be encapsulated, such as flavorants. Flavorants are well known in the art, e.g., S. Arctander, Perfume and Flavor Materials of Natural Origin (Elisabeth, NJ, USA, 1996), TE Furia et al, CRC Fenaroli's Handbook of Flavor Ingredients, 2nd Ed (Cleveland, CRC Press Inc., 1975) and in HB Heath, Source Book of Flavors (The Avi Publishing Company Inc., Westport, Connecticut, 1981).

  The core is also a colorant, a sour agent such as citric acid, a cooling agent, a sweetener, a taste enhancer such as a sweetness enhancer, a nutritional supplement, a vitamin agent or any other suitable for use in frozen confectionery products anyway Beneficial agents may be included.

  The core may be in the form of spray-dried particles. For example, spray-dried particles prepare a solution of a suitable carbohydrate matrix-forming material, incorporate a flavorant, colorant or other beneficial agent into the solution and spray dry the solution according to techniques known in the art. It may be formed. Particular types of spray-dried particles and methods for their preparation are described in WO 01/35764, which is incorporated herein by reference in its entirety.

  Alternatively, the core may be in particulate form as described in European Patent Application No. 1 064 856, which is incorporated herein by reference in its entirety.

  In yet another alternative embodiment, the core may be provided in the form of granules consisting of grains of materials such as acidulants such as citric acid, or sugar may be added to flavorants, colorants or other Overcoat with layer containing beneficial agent. Such particulate material is described in US Pat. No. 6,056,949, which is incorporated herein by reference in its entirety.

  In yet another alternative embodiment, the core may comprise an inert core overcoated with a matrix material containing flavors, colorants or beneficial agents, which is described in EP 1,214,892, which is generally referred to Is incorporated herein by reference.

  The particulate compositions described herein can be produced by any suitable process that fixes the coating onto the core particles. Those skilled in the art are well aware of such processes and need not be described in great detail herein except that the composition can be formed by means of a fluidized bed process. The coating may be applied, for example, by spraying a solution, emulsion or melt of the coating material onto the formed core.

  The particle size of the particulate composition may have a volume weight average diameter of at least 50 microns, more specifically, the average diameter is at least 80 microns, even more specifically at least 125 microns, more specifically further The aforementioned average diameter will not exceed 1500 microns.

  The bulk density of the particulate composition is typically in the range of 300 to 700 g / 1. More specifically, the bulk density of the present composition is in the range of 400 to 600 g / 1.

  The particulate composition used in the frozen confectionery product according to the present embodiment releases the beneficial agents at a desired rate when needed while encapsulating the beneficial ingredients in a stable manner during manufacturing, transport and storage operations. Strong enough to do. Release may be affected by diffusion or it may result from an external stimulus acting on the composition. For example, release can be affected by a consumer biting or swallowing the confectionery product, or it can be affected by warming that results in softening or melting of the coating when the confectionery product is placed in the mouth.

  Various release effects can be achieved by varying the type and weight of the coating material. Ethylcellulose forms, for example, a particularly strong coating material. Relatively low coating weights, such as about 1-10% by weight of the total weight of the composition, more specifically 3.5-10%, are stable during manufacturing, shipping and storage processes, but are also A durable particulate composition is provided that releases the encapsulated beneficial agent when placed in a container. Higher coating weights of ethylcellulose, for example 15-20% by weight, to deliver beneficial agents at lower release rates, or to add texture (eg it is desirable for some frozen confectionery products May be used to create a messy texture). The ethylcellulose coating can release a beneficial agent as a result of applying the crushing force. This can provide an interesting flavor release effect in some frozen confectionery product applications.

  Gelatin and fat or wax coatings tend to be softer and less robust than ethylcellulose. As a result, compositions coated with these materials can release the beneficial agent at a faster rate than compositions coated with ethylcellulose. Furthermore, the mechanism of release is less dependent on crushing and more dependent on softening or melting of the coating, which may also provide a different type of release profile than that obtained using ethylcellulose as a coating. it can. Because these coatings tend to be somewhat less robust than ethylcellulose, to ensure that particulate compositions coated with these materials hold the beneficial agent firmly during manufacturing, shipping and storage Thicker coat weights can be used, for example about 30%.

  One skilled in the art will appreciate from the foregoing that any type of release effect can be achieved depending on the composition and weight of the coating material used to form the particulate composition. It will also be apparent to those skilled in the art that when a population of two or more particulate compositions having different coatings is used in the frozen confectionery product of this embodiment, a release effect such as a continuous release effect can be achieved.

  The particular composition of the frozen confectionery product can affect the performance of the particulate composition. For example, an ice cream base has a relatively low water content compared to ice confectionery or sherbet. If the particulate composition contains a gelatin, fat or wax coating, the coating weight is somewhat higher when the composition is used in ice confectionery or sherbet and is relatively low when used in ice cream. On the other hand, compositions coated with ethylcellulose are relatively strong in all types of frozen confectionery products, including those described above, and thus maintain stability during manufacturing, transportation and storage, and exhibit excellent release performance. However, a relatively low coat weight may be used.

  In a specific embodiment, comprising a core containing flavorant, colorant or other beneficial agent as described above and a coating surrounding said core comprising ethylcellulose, wherein the coating is 1 to 15 weight based on the total weight of the composition %, More specifically 3.5 to 10% by weight, is provided.

  In another specific embodiment, comprising a particulate composition comprising a core containing a flavorant, a colorant or other beneficial agent as described above, and a coating surrounding said core comprising gelatin, the coating comprising: An ice cream composition is provided that forms 15-50 wt%, more specifically 20-30 wt%, based on total weight.

  In another specific embodiment, comprising a particulate composition comprising a core containing a flavorant, a colorant or other beneficial agent as described above, and a coating surrounding said core comprising gelatin, the coating comprising: An ice confectionery composition is provided that forms 20-30% by weight based on the total weight.

  In another specific embodiment, comprising a particulate composition comprising a core containing a flavorant, a colorant or other beneficial agent as described above, and a coating surrounding said core comprising gelatin, the coating comprising: A sherbet composition is provided that forms 15-50 wt%, more specifically 20-30 wt%, based on the total weight.

  In another specific embodiment, comprising a particulate composition comprising a core containing flavorant, colorant or other beneficial agent as described above, and a coating surrounding said core comprising fat or wax, wherein the coating comprises a composition An ice cream composition is provided that forms 15-50% by weight, more specifically 20-30% by weight, based on the total weight of the product.

  In another specific embodiment, comprising a particulate composition comprising a core containing flavorant, colorant or other beneficial agent as described above, and a coating surrounding said core comprising fat or wax, wherein the coating comprises a composition An ice confectionery composition is provided that forms 15-50% by weight, more specifically 20-30% by weight, based on the total weight of the product.

  In another specific embodiment, comprising a particulate composition comprising a core containing flavorant, colorant or other beneficial agent as described above, and a coating surrounding said core comprising fat or wax, wherein the coating comprises a composition A sherbet composition is provided that forms 15-50% by weight, more specifically 20-30% by weight, based on the total weight of the product.

  In another aspect, there is provided a method for preparing a frozen confectionery product comprising the step of adding the particulate composition described above to the product.

  Ice cream and sherbet preparations are well known in the art. In a typical process, the base is mixed with water, fat, syrup, protein, gum, stabilizer, emulsifier, sweetener, and any flavors and flavor enhancers that may need to be added to the base. Prepare by product. The base is then typically pasteurized according to techniques well known in the art. The base is then homogenized using a high pressure homogenizer, for example, at pressures up to 3000 psi. This is followed by an aging step whereby the base is maintained at a temperature of approximately 4 ° C. for a period ranging from 4 to 24 hours. After aging, the base is further cooled to a temperature of approximately minus 5 ° C. before being pushed into the container for storage.

  Particulate compositions can be added at every aspect of the manufacturing process, especially where doing so is considered significant. For example, the introduction of particles during the freezing of the base can create nucleation sites that can promote ice crystal formation. On the other hand, of course, the sooner the particulate composition is introduced into the base, the more process steps are performed on the composition and the risk of leakage from the composition increases.

  In particular, if the particulate composition contains an ethylcellulose coating, the particulate composition may be added prior to the extrusion step in the process of making an ice cream or sherbet. More specifically, the composition may be added in the range of 5 minutes to 4 hours before extrusion molding.

  In another specific embodiment, in the process of making an ice cream or sorbet, a particulate composition containing a gelatin, fat or wax coating is applied to the base prior to extrusion when the coating weight is about 30% by weight or more. You may add to. When the same coating has a weight of less than about 30% by weight, the particulate composition may be added after extrusion.

  The process of making ice confections is well known in the art. In a typical procedure, an ice confectionery base is usually prepared by blending water, sugar, flavor, acidulants such as citric acid, and any other ingredients that it is desirable to incorporate into the base. The mixture is then heated to a temperature of approximately 85 ° C. before cooling to about 5 ° C. to ensure that the mixture is hydrated. The mixture is then poured into a mold and flash cooled, typically in a brine bath at a temperature of about minus 40 ° C.

  In a specific embodiment, the mixture comprising an ethylcellulose coating, in particular a particulate composition comprising 1 to 15% by weight coating weight, more particularly 3.5 to 10% by weight, after cooling to 5 ° C. and before flash cooling. To provide a process for making ice confectionery.

In another aspect, there is provided the use of a particulate composition as defined above, particularly a particulate composition comprising an ethylcellulose coating in a frozen confectionery product. The use of such a particulate composition may be to introduce discrete points of color throughout the confectionery product. The composition can also be used to create a flavor effect where different flavors can be released according to different release kinetics. This can be achieved by using a population of at least two different particulate compositions having different encapsulated flavors and / or different coatings.
Aspects are further described with reference to the following non-limiting examples.

Example 1
Ice cream base, 8 parts coconut oil (Akoline); 7 parts skim milk powder; 3 parts Esprion 300 (wpc); 12 parts sucrose; 4 parts maltodextrin; 0.5 parts stabilizer (Sherex ic9238); 0.005 parts of colorant (vegex nc 2c ws); and 65.495 parts of water.

  The solid was added to water and mixed at 40 ° C. with stirring. The mixture was then homogenized at 70 ° C. and 180/50 bar. The homogenate was pasteurized at 82 ° C. for 30 seconds and allowed to cool to 4 ° C. The homogenate was aged overnight at 4 ° C. The ice cream mix was frozen on a batch ice cream making machine.

A particulate composition containing flavorant and colorant and having a 3.5 wt% ethylcellulose coating was added to the pre-extrusion ice cream.
There was no apparent leaching of the colorant from the particulate composition in the matrix during extrusion. Similarly, the taste of the ice cream matrix was not contaminated at all by the flavorant leaching from the composition. Furthermore, after storage for 14 days, the ice cream had no change in appearance or taste.

Example 2
A frozen dessert composition was prepared from a blend of 777 parts water; 20 parts maltodextrin; 3 parts stabilizer (Sherex IC9559); and 200 parts sugar.
The mixture was heated to 85 ° C. for 5 minutes before cooling to 5 ° C. to ensure hydration. A particulate composition containing a coating of ethylcellulose (15 wt%) was added at 0.5%. The mixture was shock frozen at a temperature of minus 35 ° C.

No discernible leakage was detected and the distribution of particles throughout the ice confectionery was good. The ice confectionery was stored for 2 weeks, but again no identifiable leakage was detected and the distribution was similar.
The above aspects and the above examples are for illustrative purposes only. Aspects can be combined as well as selective.

Claims (14)

  A frozen confectionery product comprising a particulate composition comprising a flavorant, a flavor enhancer component, a core containing a colorant or other beneficial component, and one or more coatings surrounding the core, wherein the coating is Said product comprising gelatin, fat or wax, ethylcellulose or mixtures thereof.   2. The product of claim 1 selected from the group consisting of ice cream, ice confectionery and sherbet.   The product of claim 1 wherein the coating weight is 0.5 to 50% by weight of the particulate composition.   The product of claim 1 wherein the coating is ethylcellulose and the coat weight is 1 to 20 wt%.   The ice cream composition of claim 2 comprising a particulate composition comprising a core containing flavorant, flavor enhancer component, colorant or other beneficial component, and one or more coatings surrounding the core. Wherein the coating comprises ethylcellulose and the coat weight is 1-15 wt%.   3. An ice confectionery composition according to claim 2, comprising a particulate composition comprising a core containing flavorant, flavor enhancer component, colorant or other beneficial component, and one or more coatings surrounding the core. The composition according to claim 1, wherein the coating contains ethylcellulose and the coat weight is 1 to 15% by weight.   The sherbet composition according to claim 2, wherein the coating comprises ethylcellulose and the coat weight is 1 to 15% by weight.   The ice cream composition of claim 2, wherein the coating comprises gelatin and the coat weight is 20-30 wt%.   The ice confectionery composition according to claim 2, wherein the coating comprises gelatin and the coat weight is 20 to 30% by weight.   The sherbet composition according to claim 2, wherein the coating comprises gelatin and the coat weight is 20-30% by weight.   A method for preparing a frozen confectionery product comprising the step of adding the particulate composition of claim 1 to the product.   The method according to claim 11, wherein the particulate composition comprises a coating comprising ethylcellulose and the coating weight is 1 to 15% by weight.   The method according to claim 12, wherein the confectionery product is ice cream and the coating weight is 1 to 15% by weight.   The method according to claim 12, wherein the confectionery product is ice confectionery and the coating weight is 1 to 15% by weight.